13 May 2010

More than three years ago I decided to take the plunge and start my own blog. Throughout the years I have come to know many of you through your own blogs, through e-mails and have even been lucky enough to meet some of you in person. One thing is clear we all love food and enjoy sharing ideas we create with each other. When I want to make something Greek I turn to many of you. Living in the "melting pot" of cultures that is Canada we have learned to adopt many different cuisines from coast to coast. Italian friends had made some crusty, homemade bread for me and I could see a cheesy, gooey blending of cultures in my future. I had been eying this Bouyiourdi meze on Peter's site Kalofagas - Greek Food and Beyond for quite some time. You will find the recipe on his site.

Peter says, "With Bouyiourdi you want to achieve a melange of gooey, cheese, tomatoes, peppers and herbs. If ever there was a dish in Greek cuisine that resembles Fondue this is it".

It just so happens that I love fondue even if it just resembles it:D

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

26 comments:

Your posts make my mouth water! I stumbled across your blog while refreshing my memory on how to make herbes salees... the recipe you had was exactly the same as I'd used before, so glad to know I'm still doing it right! :) I'm in New Brunswick so it's pretty much Acadian territory. Might as well use the recipes from time to time! Your photos are beautiful and the recipes here, yum... good stuff. Thanks for sharing them!

This does look like a bowl of decadence. It is finally sunny and warm in our fair city this week - so, will keep this in mind for a rainy day - or the fall. I love the fusion of Greek and Italian. Both amazing food cultures. I went through a Greek phase before I went through my Italian phase... I still have Italian phases to go through as the country is so huge and each area so different. And, though I have a lot of Greek basics tucked under my belt - I still have so much to learn. But, I love that!:)Valerie

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.